Chicken and Red Bean Enchiladas

Recipe View Preheat oven to 375 degrees F (190 degrees C). Adjust oven rack to middle position. In a medium bowl, combine shredded chicken, drained red beans, and 1 cup of the grated pepper Jack cheese. Mix well and set aside. Thinly slice 1/2 cup of the onion; set aside for garnish. Finely chop the remaining onion.

Recipe View Heat olive oil in a 12-inch skillet over medium-high heat. Add the chopped onions and sauté until golden brown, approximately 5 minutes. Add the tomato sauce and simmer until the sauce has thickened, about 12 minutes, stirring frequently to prevent sticking. Reduce heat if the sauce sputters excessively. Add the chicken broth and bring to a simmer. Remove from heat and whisk in the sour cream until smooth. Stir 1/2 cup of this sauce into the chicken mixture.

Recipe View Spread 1/2 cup of the remaining sauce evenly in a 13x9-inch ovenproof glass dish. To soften the corn tortillas, microwave them on high power in a microwave-safe plastic bag for about 1 minute, or until pliable. Fill each tortilla with a heaping 1/4 cup of the chicken mixture. Roll up the filled tortillas and place them seam-down in the baking dish.

Recipe View Pour the remaining sauce over the enchiladas, then sprinkle with the remaining grated pepper Jack cheese. Bake in the preheated oven until the enchiladas are bubbly and the cheese is melted and lightly golden, about 20 minutes.

Recipe View Remove from the oven and garnish with the sliced onions and fresh cilantro, if desired. Serve hot with hot red pepper sauce on the side.